August 21, 2010

August 21, 2010

Review

We tried Ristorante da Benito for the first time not long after a family trip to Tuscany and were struck by how well da Benito’s food compared to some of the food we had in Italy. Start with a soup – L’Orzo e Funghi (toasted barley shiitake mushroom soup) is excellent. Try the homemade pasta, like Fettuccine con Ragu di Vitello (fettuccine with veal ragu), or a meat entree, like Agnello (Rack of lamb with chestnut reduction, portobello, onion & potato), or have both if you’re really hungry and want to eat like a true Italian. The pasta portions are reasonable and everything is fresh.

Da Benito’s is an upscale restaurant with a Tuscan feel. The service is a little stiff and formal, but efficient. Oenophiles will appreciate the extensive wine list. On our first visit, we were the only table seated in the well-stocked wine room.